Yield: 4 servings
Measure | Ingredient |
---|---|
1½ pounds | Shrimp |
1 tablespoon | Canola oil |
2 cloves | Garlic; minced |
1 \N | Shallot; thinly sliced |
2 teaspoons | Thai red curry paste |
\N \N | . more to taste |
1½ cup | Coconut milk |
1 tablespoon | Fish sauce; or to taste |
3 tablespoons | Cilantro; chopped |
\N \N | *or* green onion tops |
Peel and devein the shrimp. Heat the wok over medium heat. Swirl in the oil. Add the garlic and shallot and stir-fry until fragrant but not brown about 20 seconds. Add the curry paste and stir-fry about 20 seconds.
Stir in the coconut milk. Bring to a boil. Simmer the sauce until thickened, like heavy cream, about 5 minutes.
Stir in the shrimp and fish sauce and simmer until the shrimp is cooked (they will be firm and pink), about 2 minutes. Correct the seasonings, adding fish sauce to taste. Sprinkle with chopped cilantro and serve at once with rice.
** Fish sauce is a salty condiment made with pickled anchovies; if unavailable, use soy sauce. Thai red curry paste is widely available at most Asian markets, gourmet shops and at many supermarkets. If you can't find it, use 1 Tbsp of curry powder. The result will be slightly different from the Thai dish, but still delectable nonetheless.
** Washington Times - Food section - 10 May 1995 ** Posted by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 05-25-95